TasteToronto | Chef Rob Gentile's Cavatelli Carbonara

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Chef Rob Gentile's Cavatelli Carbonara

Moderate

Chef Rob Gentile's Cavatelli Carbonara

from Buca - King

Robin Winship

Robin Winship

Chef Rob Gentile's Cavatelli Carbonara

Method

Pasta Dough 4 Steps

  • Step 1

    Add flour to a stainless steel bowl and create a well with a fork.

  • Step 2

    Pour water into the center of the flour and work with the fork in circular motions until a dough comes together.

  • Step 3

    Turn dough onto a counter top and knead until dough is smooth.

  • Step 4

    Let rest overnight before working into your favourite pasta shapes.

Carbonara Sauce 11 Steps

  • Step 1

    Bring a large pot of salted water to a boil to cook pasta.

  • Step 2

    In a large sauce pan, cook guanciale at medium high heat until golden brown.

  • Step 3

    Reduce to low heat, add diced onions and sweat through until soft and translucent (approx. 3 minutes).

  • Step 4

    Add white wine to deglaze and reduce heat to low until the alcohol is cooked out.

  • Step 5

    Add pasta to pot with boiling salted water. If dry pasta, cook for half the time indicated on the package (approx. 5 minutes) as the pasta will finish cooking in the sauce. If using fresh pasta, remove from the water as soon as they come to the surface of the water using a perforated ladle.

  • Step 6

    Once pasta is half-cooked, strain, keep 2-3 cups of leftover pasta water.

  • Step 7

    Add strained pasta to large sauce pan with previously prepared ingredients. At medium heat, gradually add pasta water with a ladle for approx. 5 more minutes until sauce is absorbed and ingredients are well-combined.

  • Step 8

    Remove from heat.

  • Step 9

    Gradually sprinkle 1/4 cup grated pecorino while consistently tossing pasta.

  • Step 10

    Add one egg yolk at a time and continue tossing. Warm eggs gently as too high a temperature will scramble the eggs. Pasta should have a creamy consistency.

  • Step 11

    Once tossed, place pasta in large serving bowl, add salt to taste if necessary. Cover with remaining grated pecorino, garnish with fresh cracked pepper and serve.

Tags:

Toronto Recipes

Buca

The Sauce

Chef Rob Gentile

Moderate

Chef Rob Gentile's Cavatelli Carbonara

from Buca - King

Robin Winship

Robin Winship

Chef Rob Gentile's Cavatelli Carbonara

Yields:

Serves 4

Prep Time:

12 hours 0 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Pasta Dough

  • 400g semolina flour

  • 180g warm water

Carbonara Sauce

  • 1 cup of guanciale (lardon or pancetta make good replacements), cut into small rectangles

  • 1/2 cup white wine

  • 1/2 tbsp, fresh cracked black pepper

  • 1/2 cup finely grated Pecorino cheese (using the spiked side of the grater)

  • 1/4 of a medium Spanish onion, finely diced

  • 4 egg yolks

  • 2-3 cups pasta water

  • Salt, to taste

Send list of ingredients to myself

Method

Pasta Dough 4 Steps

  • Step 1

    Add flour to a stainless steel bowl and create a well with a fork.

  • Step 2

    Pour water into the center of the flour and work with the fork in circular motions until a dough comes together.

  • Step 3

    Turn dough onto a counter top and knead until dough is smooth.

  • Step 4

    Let rest overnight before working into your favourite pasta shapes.

Carbonara Sauce 11 Steps

  • Step 1

    Bring a large pot of salted water to a boil to cook pasta.

  • Step 2

    In a large sauce pan, cook guanciale at medium high heat until golden brown.

  • Step 3

    Reduce to low heat, add diced onions and sweat through until soft and translucent (approx. 3 minutes).

  • Step 4

    Add white wine to deglaze and reduce heat to low until the alcohol is cooked out.

  • Step 5

    Add pasta to pot with boiling salted water. If dry pasta, cook for half the time indicated on the package (approx. 5 minutes) as the pasta will finish cooking in the sauce. If using fresh pasta, remove from the water as soon as they come to the surface of the water using a perforated ladle.

  • Step 6

    Once pasta is half-cooked, strain, keep 2-3 cups of leftover pasta water.

  • Step 7

    Add strained pasta to large sauce pan with previously prepared ingredients. At medium heat, gradually add pasta water with a ladle for approx. 5 more minutes until sauce is absorbed and ingredients are well-combined.

  • Step 8

    Remove from heat.

  • Step 9

    Gradually sprinkle 1/4 cup grated pecorino while consistently tossing pasta.

  • Step 10

    Add one egg yolk at a time and continue tossing. Warm eggs gently as too high a temperature will scramble the eggs. Pasta should have a creamy consistency.

  • Step 11

    Once tossed, place pasta in large serving bowl, add salt to taste if necessary. Cover with remaining grated pecorino, garnish with fresh cracked pepper and serve.

Tags:

Toronto Recipes

Buca

The Sauce

Chef Rob Gentile